Received call from manager stating that walk in had been repaired and is now operating at proper temperature.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Breads being stored for bread pudding in open pan not covered.
Correction: Please cover to prevent possible cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods in walk in # 3 at 43*.
Correction: Please have unit serviced immediately or relocate foods to properly working refrigeration units.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the all equipment and storage shelves has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
02/25/2016 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Observed large containers of broc. and cheese soup in walk-in at 54*F (made 5/27/15)
Correction: Product discarded. Please review proper cooling methods and time frame with staff. Product must be cooled from 135* - 70* in two hours and must be cooled from 135* to 41* or below in 6 hours.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Glass washer in Speakeasy operation at cl2 level of 10 ppm
Correction: Place machine out of service and adjust or repair to have machine cl2 level at 50-100 ppm of cl2
|
05/28/2015 | Routine | |
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Pan of potatoes store in prep refrig with bottom of pan cotacting ready to eat foods
Correction: Please store in alternate refrigeration with no contact
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Speakeasy juice refrig
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
|
01/26/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention
Observation: Conteninatal prep table has accumulation of condensation in the bottom of the unit.
Correction: Please have the unit service to avoid backup of condensate.
- Non-Food Contact Surfaces
Observation: Storage shelves in need of cleaning
Correction: Please clean on a regular basis to avoid accumulation of grease and grime.
- Kitchenware and Tableware (corrected on site)
Observation: Clean plates and dishes not stored in a manner to avoid contamination.
Correction: Please clean the tableware and move to a protected location.
|
07/29/2014 | Routine | |
Note: Both mechanical dishwashers (main kitchen and Speakeasy) are not currently functional. Alternative means (3 comp. sink) have been placed in service for wash/rinse/sanitize. However, due to the high volume of wares to be cleaned, the machines need to be repaired as soon as possible. Please have repaired and contact this office for inspection. (Time Frame: By Feb. 1, 2014) Thank you for your cooperation.
Observed excellent temp controls and date/labeling programs in place.
Thank you.
- Physical Facilities in Good Repair
Observation: Spray nozzle at dishwashing area is leaking badly w/ a towel wrapped around it to abate the problem.
Correction: Please have repaired as soon as possible.
|
01/23/2014 | Routine | |
Continental service refrig to be place out of use until repaired and capable of maintaining foods at 41* or below. Would suggest that temp. logs be maintained for refrigeration in the establishment.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked link sausages hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cole slaw and potatoe salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Numerous cooked and ready to eat foods in walk in refrigs not date labeled
Correction: Must be date labeled (7 days max at 41* or below)
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Cooling paddle found on floor of walk-in freezer before use.
Correction: Wash/rinse and sanitize paddle and store on shelf at least 6"" off of floor.
|
08/14/2013 | Routine | |
Walk in # 4 taken out of service. All foods in unit temped and discarded during inspection. (Note: unit was serviced in the pm of this date and returned to operational temp.)
Observed excellent date and labeling program in effect. Establishment is clean and storage is in general orderly.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
03/21/2013 | Routine | |
Notes: Observed excellent date/label program in place.
Found ventilation issue with dish machine. Correction of this problem allowed machine to reach proper final rinse temperature.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dishwashing machine not reaching rquired 160* plate surface temp.
Correction: Please adjust temp. to reach 160* at plate surface for final rinse.
|
02/02/2012 | Routine | |
Restaurant representatives - add corrected or new information about The Mimslyn Inn, 401 West Main Street, Luray, VA 22835 »